1.5 C chicken stock (I use veggie stock)
1/2 C quinoa
pinch of pink himalayan salt
2 TBSP + 1 tsp olive oil
3 C spinach leaves
1.5 tsp lemon juice
1/4 tsp dijon mustard
1/2 tsp honey
1/4 tsp red pepper flakes
pinch of black pepper
2 eggs cooked to your preference
1/2 avocado, diced
1/4 C halved cherry tomatoes
1 TBSP scallions (I omit this part)
1/4 C fresh micro greens
In a small saucepan bring chicken stock to a simmer. Add quinoa and pinch of salt. Cook for 25 mins or until quinoa is fluffy.
In a skillet, heat 1 tsp olive oil over medium heat. Add spinach and saute until wilted, about 2-3 mins. Add cooked quinoa, stir and season with a pinch of salt. Cook for 5 mins stirring occasionally. Transfer to mixture bowl.
To make dressing, whisk the lemon juice, mustard, honey, pepper flakes and remaining 2 TBSP olive oil, and season with salt and pepper. Top quinoa/spinach mixture with eggs and avocado, tomatoes and scallions. Sprinkle with micro greens and drizzle with lemon dressing.
**This is one of my fave recipes from Kristin Cavalarri’s cookbook, True Comfort.